Fleming Island Golf Club
Last inspected: Feb 23, 2026
52
Score
The health department has logged 12 inspections at Fleming Island Golf Club, the earliest from 2023. The most recent report on file is from Feb 23, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up more issues than earlier ones, averaging around eight violations lately compared to roughly five violations before.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded four times.
The city-wide average sits at 76, which Fleming Island Golf Club's 52 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
12
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
52
Sep 2, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
58
Mar 24, 2025
Routine - Food
4 critical violations. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce on cook line 47, milk 44 in sliding door cooler
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef over kegs in walk in cooler
08A-05-6
High Priority - Employee wiped hands on clothes/apron while cooking.
12A-18-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched lettuce and tomato when making sandwich set up on plate
09-01-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour scoop handle in product
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled.
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Cole slaw in reach in on cook line
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Jacket hanging on dry storage shelf
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at bar and expo station
24-08-4
Basic - Equipment in poor repair. Multiple plastic lids cracked
14-11-5
Basic - Food contaminated by unsanitized equipment or utensil. Plated sandwich touched waitress' shirt while being carried out of kitchen.
08B-19-4
35
Sep 19, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Operator adjusted machine and retested at 50ppm chlorine. **Corrected On-Site**
22-41-4
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Proof of training provided for Anthony S is through unapproved provider, RServing. Also, proof of training for Michael G is a photocopy.
53B-03-5
Basic - Dead roaches on premises. One dead roach between utility sink ad stand up reach in cooler in kitchen and one dead roach in bar to right of first ice bin. Operator removed and discarded both dead roaches. **Corrected On-Site**
35A-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard on cook in kitchen.
13-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven by fryers with build up of debris. **Repeat Violation**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwash sink in bar.
31B-04-4
Basic - Reach-in cooler/walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving has accumulation of soil residues.
22-16-4
61
Mar 21, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
45
Nov 28, 2023
Routine - Food
No violations found.
100
Nov 27, 2023
Routine - Food
5 critical violations. 4 major violations. 8 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per employee, hot dogs placed on warmer at approximately 9:45. Temperature taken at approximately 11:30 at 126F. Employee increased temperature and approximately 10 minutes later temperature taken at 145F. **Corrective Action Taken**
03B-01-6
High Priority - Shell eggs in use or stored with cracks or broken shells. One broken shell egg in carton in reach in cooler in kitchen. Operator removed broken shell egg. **Corrected On-Site**
01B-14-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer on cook line, raw beef patties stored above ready to eat cooked noodles. Both products no longer commercially packaged. Operator moved noodles to top shelf and beef to bottom shelf. **Corrected On-Site**
08A-02-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 15 live flying insects: 1 in dining room 3 at the mop sink 1 at the flip top reach in cooler top reach in cooler in kitchen 1 at dry storage rack 4 at the bar near the beer taps 5 at the bar three compartment sink **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee engaged in cleaning tasks then put on gloves to prepare a food order without washing hands. Inspector spoke with employee and employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-07-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedures available. Provided DBPR Form HR 5030-104 to operator. **Corrected On-Site**
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. Manager certification for Sean M is expired on 7-2-2023. There are other valid and current certified food managers for the establishment.
53A-03-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels for hand wash sink at side service station. Operator replaced towels. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid at entrance to bar. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine on bottom of deflector plate and behind the plate near/around chute with black mold-like substance.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Soufflé cups used as scoop in coleslaw and tuna salad in reach in cooler in kitchen. Operator removed both soufflé cups. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles and vents in kitchen and ware washing areas are soiled. Wall under and around dishmachine is soiled. Floors in walk in cooler and under three compartment sink in bar area are soiled. **Repeat Violation**
36-34-5
Basic - Dead flying insects/ants on premises. Two light shields above three compartment sink have approximately 20 dead ants in each shield. Operator removed and discarded all dead ants during inspection. **Corrected On-Site**
35A-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee in kitchen engaged in food preparation with no beard guard.
13-04-4
Basic - Floor tiles missing and/or in disrepair. Section of continuous flooring missing at entrance to walk in cooler. Ceiling tile missing to left of hood system in kitchen.
36-17-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at prep table is soiled. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on left reach in cooler near steam table, reach in freezer in kitchen, walk in cooler Fan guards on right reach in cooler near steam table and walk in cooler are soiled. Hood filters have grease build up. Shelf below flat grill has build up of debris. Wall vent to left of prep sink has heavy dust. Underplating around nozzles on soda machine at side service station are soiled. Cabinets under soda machine at side service station are soiled. **Repeat Violation**
23-03-4
21
Jun 2, 2023
Complaint Full
No violations found.
100
May 31, 2023
Complaint Full
5 critical violations. 2 major violations. 11 minor violations.
View 18 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added to threaded mop sink faucet is on chemical line. No breaker present on non-chemical side. **Repeat Violation** **Admin Complaint**
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef stored over prepared gravy in walk in cooler. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect by reach in freezer by oven. Three live flying insects at middle beer taps at bar.
35A-02-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook wipe face with hand, picked up a towel off the floor and put on gloves to prepare food without washing hands in between. Also, observed cook batter raw fish, placed fish in fryer, took off gloves and replaced with clean gloves with no handwash in between.
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from steam table, observed: cut tomato (49F/53F/51F/52F - Cold Holding); haddock (59F - Cold Holding); buttermilk batter (57F - Cold Holding); cut lettuce (60F - Cold Holding); corned beef (61F - Cold Holding); cooked chicken (52F - Cold Holding); turkey (50F - Cold Holding); chicken salad (57F - Cold Holding). Cut tomato at 53F/51F/52F prepped approximately 1 hour prior and moved to another cooling unit. Cut lettuce at 60F cut approximately 1 hour prior moved to another cooling unit. All other products, see stop sale. **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has debris build up. Cutting board on prep table and at reach in cooler across from grill are soiled with black mold-like substance.
22-02-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in reach in cooler across from steam table not registering a temperature. Operator removed from unit. **Corrective Action Taken**
05-05-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water and container to catch leaking water inside unit in beer reach in cooler far left of bar.
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table in kitchen.
21-12-4
Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple vents in kitchen with build up of debris. Wall under and surrounding dishmachine is soiled. Fan guards in walk in cooler are dusty. Fan guards in reach in cooler across from steam table are dusty.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket hanging on prep sink not inverted.
24-05-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in walk in cooler thawed in package that states to remove before thawing.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on main prep table at food pick up area. Employee moved beverages. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets on top of clean aprons and clean wiping cloths on chemical rack.
40-06-5
Basic - Food stored on floor. Case of oil on floor at reach in freezer by oven. Case of ketchup on dry storage floor. Can of chicken broth and can of beans on floor in dry storage. Multiple cases in walk in freezer stored on the floor.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils for steam table held in standing water at 74F.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave oven at prep area soiled. Interior of oven by fryers with heavy debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have heavy grease build up. Sides of flat grill have debris build up. Shelving under the grill with heavy build up of debris. Floor under grills with build up of debris. Walk in cooler gasket is soiled. Walk in freezer gasket is soiled. **Repeat Violation**
23-03-4
22
May 16, 2023
Routine - Food
No violations found.
100
May 15, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored over cooked beef. Person in charge moved to appropriate location. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker is in incorrect place on splitter, needs to be added to non chemical side.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler beef, beef, deli meat 50-51F, person in charge states has been in and out conducting inventory. Got ambient temperature down to 43F during inspection. Called for service during inspection. In bar area coleslaw at 45F, person in charge states has had in and out of unit. Discussed possibility of holding on time. Buttermilk on counter at 58F, person in charge moved to reach in, recommend holding on time. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written plan available during inspection. Provided via email. **Corrective Action Taken**
11-27-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees on duty with no CFM present. Person in charge states is at the bank.
53A-05-6
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed multiple ceiling tiles in kitchen that are porous. Floor and drain area under triple sink in bar with debris buildup. Wall at dishmachine with debris buildup.
36-37-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk in cooler shelving. Dust buildup on walk in cooler fan. Shelf under prep table by cookline with debris buildup. Soda plates in server area with debris buildup. Cabinet under soda dispenser with mold like substance buildup. Hood filters with heavy grease buildup. **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored in reach in freezer above food to be served to customers. Person in charge moved to appropriate location. **Corrected On-Site**
12B-13-4
Basic - Water draining onto floor surface. Water draining from reach in cooler across from cooktop on left side.
29-03-4
43
Jan 19, 2023
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Personal Cleanliness
FL-40
Insects, Rodents, and Animals Not Present
FL-38
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Proper Sanitizer Contact Time and Concentration
FL-33
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
10
Frequently Asked Questions
When was Fleming Island Golf Club last inspected?
The most recent health inspection at Fleming Island Golf Club on file is from Feb 23, 2026. The public record contains 12 inspections in total.
What is the most common violation at Fleming Island Golf Club?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Fleming Island Golf Club.
How does Fleming Island Golf Club compare to other restaurants in Fleming Island?
Fleming Island Golf Club most recently scored 52 out of 100, which is lower than the Fleming Island average of 76.
Has Fleming Island Golf Club's inspection record improved over time?
No. Recent inspections at Fleming Island Golf Club have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Fleming Island Golf Club means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Fleming Island Golf Club inspected?
Based on the inspection history on file, Fleming Island Golf Club is inspected around four times per year on average.
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